Poppies with poppy

Components:

Dough
375 g of flour
1 baking powder
150 g of butter
1 egg
60 g of powdered sugar
juice and bark of half a lemon
75 ml of milk
Fil
200 g of ground poppy
120 g of sugar
110 ml of milk
one-lemon hardcover

Preparation:

Dough
1. Combine flour, powdered sugar and baking powder in a bowl. Add butter cut into cubes, then rub in dry ingredients to get crumbly mixture.
2. Add one egg, juice and grated lemon peel and stir. Gradually pour some milk and hand it over until smooth dough is obtained. Insert the dough into the transparent foil and leave it in the refrigerator to stand still for 60 minutes.
Fil
1. Pour milk and sugar into the pan, then cook until it spills.
2. Remove from the ringleader, add the poppy and grated lemon peel, and mix well and leave aside to cool down.
Final procedure
1. Split the dough into three juices.
2. Remove each juff from the slaughtering and cover with a third of the poppy fillet. Round round knife is divided into 16 triangles, and then bunched into buns.
3. Cover the tepsia with baking paper and mash the shaped buns in it. Bake them in a heated oven at 180 ° C until slightly yellowing.